Description
This Creamy Lentil Stuffed Butternut Squash recipe offers a hearty and wholesome vegetarian meal featuring roasted butternut squash halves filled with a savory, herb-infused creamy lentil mixture. Topped with a smooth butternut-tahini sauce and garnished with fresh parsley, this dish combines rich flavors and textures for a comforting main course perfect for fall or winter.
Ingredients
Scale
Butternut Squash
- 3 medium butternut squash
- Regular olive oil or avocado oil for roasting
- Kosher salt and freshly cracked black pepper
Creamy Lentil Filling
- 1 tablespoon olive oil (more if not using a nonstick pan)
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 1 tablespoon roughly chopped fresh sage leaves
- 2 teaspoons roughly chopped fresh rosemary leaves
- 2 tablespoons tomato paste
- 1/3 cup (80 mL) dry red wine (e.g., Pinot Noir, Shiraz/Syrah, or Malbec)
- 1 cup (190g) green or brown lentils
- 2 ⅔ cups (640 mL) vegetable broth
- 1 bay leaf
- 1 teaspoon sweet or hot paprika
- 2 ½ tablespoons tahini
- 2 teaspoons white miso paste
- 2-3 teaspoons good-quality balsamic vinegar
Butternut-Tahini Sauce
- 1 cup roasted butternut squash (from the scooped out halves)
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 3-6 tablespoons water or vegetable broth, more as needed to thin the sauce
- Salt and pepper to taste
- Chopped Italian flat-leaf parsley, for garnish
Instructions
- Roast the Squash: Preheat the oven to 425°F (218°C). Slice each butternut squash in half lengthwise and scoop out the seeds and fibers. Place each half cut side up on a baking sheet. Rub each with oil and season with kosher salt and freshly cracked black pepper. Roast for 45-50 minutes until the flesh is tender and lightly browned.
- Make the Creamy Lentil Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add diced onions with a pinch of salt and sauté for 8-9 minutes, allowing the onions to brown without stirring too frequently. Add minced garlic, fresh sage, and rosemary, cooking for 2 minutes while stirring frequently. Stir in tomato paste and cook for 2-3 minutes to combine flavors.
- Deglaze and Simmer Lentils: Reduce heat to medium, pour in red wine to deglaze the pan, stirring to loosen browned bits. Cook until wine evaporates and alcohol smell dissipates, about 2-3 minutes. Add vegetable broth, lentils, bay leaf, and paprika. Bring to a boil, then reduce to a rapid simmer. Cook for about 30 minutes until lentils are tender and most liquid is absorbed.
- Finish the Lentil Mixture: Lower heat to low. Stir in tahini, white miso paste, and balsamic vinegar until well combined. Season with kosher salt and black pepper to taste. Remove from heat and set aside.
- Scoop Squash Flesh: Once the roasted squash is cool enough to handle, scoop out the flesh from each half leaving about a ½ to ¾-inch border to keep the shape intact. Reserve 1 cup of the scooped flesh for the sauce; save the rest for another use.
- Reduce Oven Temperature: Lower oven temperature to 350°F (175°C) to prepare for final baking.
- Stuff and Bake: Fill each squash half cavity with the creamy lentil filling, place stuffed halves on the baking sheet, and bake for 15 minutes until heated through.
- Prepare the Butternut-Tahini Sauce: In a food processor, combine reserved 1 cup of roasted butternut squash, tahini, extra virgin olive oil, salt, and pepper. Blend until smooth. Gradually add water or vegetable broth 3-6 tablespoons, scraping sides as needed until sauce is thick yet pourable.
- Serve: Drizzle the butternut-tahini sauce over the stuffed butternut squash. Garnish with chopped Italian flat-leaf parsley if desired and serve warm.
Notes
- Use leftover squash flesh in risotto, pasta, oatmeal, or smoothies to reduce food waste.
- Adjust the balsamic vinegar amount for acidity preference in the lentil filling.
- Red wine can be omitted or substituted with additional vegetable broth for a non-alcoholic version.
- Ensure lentils are tender but not mushy for best texture.
- Fresh herbs significantly enhance flavor but dried can be substituted with about one-third the quantity.
- This dish can be prepared ahead and refrigerated; reheat gently to avoid drying out the squash.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
